A lush ice cream with just a hint of ginger. The dragon fruit blends creamily and offers a bit of crunch from tiny black seeds for an interesting texture. Vibrant pink dragon fruit shells make beautiful serving dishes.
Serves | 8 |
- 1 14-oz can coconut milk
- 2 dragon fruit
- ½ cup agave nectar
- 1½ inches fresh ginger root, peeled and grated
- zest of ¼ lime
| Preparation | In a saucepan, bring the coconut milk to a low boil over medium heat. Continue to boil, uncovered, for 5 minutes, stirring occasionally. Remove from heat and cool. Cut the dragon fruit in half lengthwise and scoop out the center into a mixing bowl. Mash the flesh with a fork. Add agave nectar, grated ginger and lime zest to cooled coconut milk. Add mashed dragon fruit and blend with a stick blender until smooth. Refrigerate mixture for 4 hours and then prepare in an ice cream maker, following the manufacturer’s directions. Serve ice cream in reserved dragon fruit shells, bowls or cones.
Stop by Straub's to pick up more delicious recipes featuring dragon fruit. Visit straubs.com for information on its four locations.